Pancetta w/Pineapple Glazed Onaga

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Pancetta-Pineapple-Glazed-Onaga
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This delicious recipe was provided compliments of world famous Chef Chai of Chai’s Island BistroDining Out with Chai & Singha Thai Restaurant.

Pancetta-Pineapple-Glazed-Onaga
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Pancetta w/Pineapple Glazed Onaga

Pancetta with pineapple glazed onaga compliments of chef Chai.
Prep Time15 mins
Active Time45 mins
Total Time1 hr
Course: Main Course
Cuisine: Hawaiian, Hawaiian Celebrities Restaurants
Keyword: Chef Chai, Celebrity, Hawaii, Restaurant, Pancetta, Onaga
Yield: 4 Servings
Author: Chef Chai – Chai’s Island Bistro

Materials

  • Four 8 oz Onaga filets (Red Snapper)

Pineapple Glaze

  • 1 c. diced pineapple
  • 2 oz. diced Pancetta
  • 4 tbsp sugar
  • 2 tbsp rice wine vinegar
  • 1 tbsp ketchup
  • 2 tsp sweet chili sauce
  • 1 tbsp minced garlic
  • 1 tbsp minced shallot
  • 1 tbsp vegetable oil

Spinach Risotto

  • 2 c. Riscotto
  • (Arborio Rice)
  • 1 tbsp diced white onion
  • 1 tbsp diced leeks (white only)
  • 1 tbsp minced garlic
  • 1 tbsp minced shallot
  • zest of one lemon
  • 3-4 c. chicken stock
  • 1 c. fresh baby spinach
  • 1/2 c. cream
  • 2 tbsp butter
  • 1/4 c. parmesan cheese (shredded)

Instructions

  • In a pan, add oil and sauté Pancetta until lightly browned.
  • Add garlic and shallots and cook until lightly golden.
  • Add pineapple, vinegar, sugar, ketchup and sweet chili
  • Bring everything to simmer and let reduce until consistency is like a thin syrup (add chicken stock if needed to fully cook pineapple).
  • While sauce is reducing, season and pan sear the Onaga skin side down until crispy, then flip and finish.

Risotto

  • In a sauté pan, add olive oil and sauté onion and leeks until translucent.
  • Add garlic, shallots and risotto and sauté until risotto is coated.
  • Add stock to cover risotto and simmer, stir often so bottom doesn’t burn, keep adding stock slowly until risotto is al-dente.
  • Add cream, butter and cheese.
  • Toss spinach with risotto and season.

How To Serve:

  • Place risotto in center of plate 
  • Set fish on top and glaze the fish.
  • Drizzle sauce around and garnish with sliced green onions.

Order Chef Chai’s Cookbook

Click to order Chef Chai's Cookbook
The Island Bistro Cookbook
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